Head Chef Kathrin Baake, will from 1st of September lead the kitchen in the Michelin-starred restaurant BLOOM IN THE PARK in Malmö. German born Kathrin brings with her an extensive experience from several Michelin restaurants, such as Geranium (Copenhagen), Vollmers (Malmö) and Goldene Gans (Regensburg).
Before joining Bloom she worked 4 years as Sous chef with Ambiance at Vindåkra gaining their first star in the red guide Michelin and then retain- ing their star when they moved to Sture (Malmö) owned by Karim Khouani.
“I am very happy to welcome Kathrin to Bloom,” says Igi Vidal owner of BLOOM IN THE PARK. “She brings with her a broad and solid experience that will not only maintain our high level of haute cuisine but give it an- other twist and a more international feeling. However, customers will still recognize our famous ‘no menu concept’ and we will continue to develop the Bloom dining experience – ‘Expect the unexpected’,” explains Igi.
Kathrin Baake says: “I am very thrilled to have got the opportunity to develop my own ideas and creative concepts at Bloom. I have lived in Malmö for 5 years and it is a melting-pot of different ethnicities, very similar to Kassel near Hannover where I come from. The variety and the international influences not at least visible at Möllan is something I would like to reflect in my cooking.”
BLOOM IN THE PARK located in Pildammsparken opened in 2006 and has established itself as a prime destination for culinary experiences in Malmö with its perfect combination of truly out- standing cuisine, international service and a location as unique as the restaurant itself. BLOOM IN THE PARK got a Michelin star with their former head chef Titti Qvarnström in February 2015, the same year it was awarded “Restaurant of the Year” by Restaurant Galan. Now Titti Qvarn- ström has chosen to pursue her career elsewhere.
“I would like to take the opportunity to thank Titti Qvarnström for her great contribution to our restaurant and praise her unique talent in the kitchen. We all wish her the very best in her future endeavours,” concludes Igi Vidal.